This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

A spicy and healthy soup that comes together in a flash. Make sure to serve with tortilla chips for dipping!

Ingredients

1 TablespoonOlive Oil

1 wholeOnion, Diced

4 clovesGarlic, Minced

1 teaspoonEACH: Smoked Paprika, Garlic Salt, Cumin, And Pepper

1 can(4 Oz. Can) Diced Green Chilis

1 jar10 Oz Jar, Salsa Verde (I Used Trader Joe's)

4 cupsLow Sodium Chicken Stock

2 wholeBoneless, Skinless Chicken Breasts

2 earsCorn, Roasted, And Kernels Cut Off The Cob

2 wholeBell Peppers, I Used 1 Red And 1 Green, Stem And Seeds Removed Then Diced

1 can(14 Oz. Can) Cannellini Beans, Drained And Rinsed

½ cupsCheddar Cheese, Shredded

½ cupsCilantro, Diced

1 wholeAvocado, Peeled, Pitted, And Cut Into Chunks

½ cupsDiced Green Onions

Preparation

In a Dutch oven over medium high heat saute olive oil, onion, and garlic until onion starts to soften. Add in the seasonings. Let the mixture cook 1 more minute. Add in diced green chilies and simmer one more minute. Now add in salsa verde and chicken stock. Bring soup to simmer.

Once simmering, add chicken breasts. Continue to simmer for 35 minutes, until chicken breasts are cooked and tender.

Now add in corn and peppers. Let the mixture simmer another 10 minutes. Remove chicken from the Dutch oven and put it onto a cutting board. Use two forks and shred it. Return shredded chicken to pot along with the beans. Heat through.